Mountain High Herb Baked Eggs
Yield
4 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
ham
flaked |
|
| 8 | large |
eggs
fresh |
|
| 2 | teaspoons |
dijon mustard
|
|
| ½ | cup |
sour cream
|
|
| 2 | teaspoons |
chives
freshly chopped |
|
| 2 | teaspoons |
parsley leaves
freshly chopped |
|
| ¾ | cup |
cheddar cheese, very old, sharp
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
ham
flaked |
|
| 8 | large |
eggs
fresh |
|
| 1E+1 | ml |
dijon mustard
|
|
| 118 | ml |
sour cream
|
|
| 1E+1 | ml |
chives
freshly chopped |
|
| 1E+1 | ml |
parsley leaves
freshly chopped |
|
| 177 | ml |
cheddar cheese, very old, sharp
shredded |
|
Directions
Preheat oven to 375℉ (190℃).
Grease 4, 1-cup ramekins. Divide flaked ham between ramekins.
Whisk together eggs, mustard and sour cream. Stir in herbs and top with shredded cheese.
Bake 25 to 30 minutes until golden and set.
Makes 4 servings.
